Our succulent pork leg roasts are our go-to choice for pork roasts. They’re boneless, skinless, and very easy to cook. The pork is free range and Australian. A few of our customers use this cut on their rotisserie.

Cooking Time: ~45min @180°C per kg. For a 2kg roast we would take off 10min.

Tom’s Hot Tip: “Pat it try and rub heaps of salt onto the crackling to dry it out. You can always rub the excess salt off afterwards. Add a bit of stock or water in the middle of the cooking process to ensure moistness.”